Cabernet Sauvignon And Green Garlic Marinated Lamb Chops With Mint Chimichurri Recipes

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CABERNET SAUVIGNON AND GREEN GARLIC MARINATED LAMB CHOPS WITH MINT CHIMICHURRI



Cabernet Sauvignon and Green Garlic Marinated Lamb Chops with Mint Chimichurri image

Pair with Tom Gore Vineyards Field Blend

Provided by Tom Gore Vineyards

Yield 4-6 servings

Number Of Ingredients 26

FOR THE LAMB
1 dozen individual lamb chops
Salt and pepper
FOR THE MARINADE
1 cup Tom Gore Vineyards Cabernet Sauvignon
1/2 cup olive oil
1/4 cup soy sauce
2 tablespoons spicy Dijon mustard
1/4 cup onions, chopped
1/4 cup green garlic, chopped
2 sprigs fresh thyme
1 teaspoon black pepper
FOR THE MINT CHIMICHURRI
1/4 cup green garlic, finely minced
3 tablespoons capers, finely minced
5 anchovies, finely minced
1 shallot, finely minced
1 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh oregano, finely chopped
1/4 cup fresh tarragon, finely chopped
1 tablespoon red pepper flakes
1/3 cup red wine vinegar
1 cup extra virgin olive oil
2 teaspoons black pepper
1 teaspoon kosher salt

Steps:

  • Combine all marinade ingredients together and cover lamb chops. Refrigerate and let marinade for 12 hours.
  • Remove chops from marinade and sprinkle with salt.
  • Grill over high heat. About 2 minutes on each side. Let rest for 5 minutes before serving.
  • For chimichurri, combine all ingredients together and serve at room temperature. Drizzle over lamb and serve.

BBQ MINTY GARLIC LAMB



BBQ minty garlic lamb image

Infuse lamb with mint and garlic - goes really well on the barbecue, or cook indoors for 4-5 mins on each side

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 5

2 tbsp olive oil
2 garlic cloves , finely chopped
1 tbsp balsamic vinegar
20g pack mint , leaves only, chopped
4 lamb leg steaks

Steps:

  • Whisk the oil with garlic, balsamic vinegar and mint. Season to taste, then pour into a nonmetallic dish. Add the lamb, turning to coat in the marinade. Cover, then leave for 10 mins or up to 1 hr. Remove the lamb from the marinade and lay on the barbecue. Cook for 3-4 mins each side or until just cooked through. Serve with a tomato salad and pitta breads.

Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.25 milligram of sodium

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